Crispy, golden oven-fried potatoes and onions that are flavorful and easy to make, perfect as a comforting side dish.

4 medium potatoes, thinly sliced (Yukon Gold or Russet)

1 large onion, thinly sliced

3 tbsp olive oil (or melted butter for richer flavor)

1 tsp garlic powder

1 tsp paprika (optional for color)

Fresh ground black pepper, to taste

Optional: chopped fresh parsley for garnish

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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the thinly sliced potatoes and onions with olive oil, garlic powder, paprika, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet for even cooking.
Bake for 25–30 minutes, flipping the potatoes and onions halfway through for crispiness on both sides.
For extra crispiness, broil for the last 2–3 minutes while watching carefully to prevent burning.
Once done, sprinkle with chopped fresh parsley before serving hot.

Variations include adding smoked paprika, cayenne, fresh rosemary, thyme, or grated Parmesan for extra flavor.

Butter can replace olive oil for a richer taste.

Cutting potatoes into wedges offers a different texture.

Leftovers keep up to 3 days in the fridge; reheat in the oven to maintain crispiness.

Microwaving is not recommended to keep them crispy.